A homemade crepe made with quinoa flour and topped with garlic mushrooms, butter beans, chunky basil pesto and a sprinkling of pine nuts.
These speedy lentils are packed with Mediterranean-flavours from the fennel, fresh tangy orange, artichoke hearts and black olives. Topped with a sprinkle of toasted pine nuts which add both flavour and texture to this delicious dish.
These cannellini bean and quinoa burgers are loaded with sundried tomatoes and naturally-ripened black olives.
Our Mindful twist on the traditional French chicken stew with a creamy coconut sauce. We've served this with broccoli rice, a lighter alternative to starchy white rice.
Our rich bean cassoulet is sprinkled with toasted hazelnuts and served with a deliciously sweet parsnip mash.
Sundried tomatoes give our Mediterranean-style lentils a deliciously rich flavour, alongside fresh parsley and a delicious millet.
Marinating free-range chicken breasts in yogurt and warming spices locks in tenderness and flavour. Served with nutty black rice and a crunchy, chopped Shepherd’s (Choban) salad.
We've chosen delicate plaice for its mild sweet flavour which make a great partner to salty capers and aromatic fresh dill.
Lightly spiced with harissa, our fish stew is packed with chunky pieces of cod, cannellini beans, black olives and fresh parsley.
We use outdoor-reared pork for these tender smoky kebabs, which are threaded with onions and red peppers and griddled, then served with brown rice and lemony parsley green beans.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.